Creamy Chicken Pot Pie
This creamy chicken pot pie is the ultimate comfort food—rich, savory, and topped with a buttery, flaky crust. Made with tender chicken, hearty vegetables, and a velvety sauce, it’s perfect for cozy weeknight dinners.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or diced
- 3 tbsp unsalted butter
- 1 cup diced yellow onion
- 0.75 cup diced celery
- 1 cup diced carrots
- 0.75 cup frozen peas thawed
- 0.67 cup all-purpose flour
- 1.5 cups chicken broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 2 store-bought or homemade pie crusts 1 for bottom, 1 for top
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Prepare your pie dish by placing one crust on the bottom and fluting the edges. Set aside.
- In a large skillet, melt butter over medium heat. Add onions, celery, and carrots. Sauté for 6-8 minutes until vegetables are tender.
- Stir in flour and cook for 1-2 minutes to create a roux, stirring constantly.
- Gradually add chicken broth, milk, and heavy cream, whisking continuously to prevent lumps. Bring to a simmer and cook for 4-5 minutes until sauce thickens.
- Stir in cooked chicken, thawed peas, thyme, garlic powder, and black pepper. Simmer for 5 minutes to blend flavors. Remove from heat.
- Pour filling into the pie crust. Cover with the top crust, trimming and sealing the edges. Cut 3-4 slits in the center for steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.
Notes
For a crispier top crust, brush with beaten egg before baking. Leftovers reheat well in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to prevent burning.